musango_ideas
𝗠𝘂𝘀𝗮𝗻𝗴𝗼 𝗘𝗮𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲
Leaning right into autumn flavours with this delicious mushroom and dill tart by Nigel Slater 🍂🧑🍳. Perfect for a cosy evening at home, served on our Musango tableware for that extra touch of warmth and style. The earthy mushrooms and fresh dill pair beautifully with our collection.
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗽𝗮𝘀𝘁𝗿𝘆
Butter 90g
Plain flour 150g
Egg yolk 1
Parmesan 40g, finely grated
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗳𝗶𝗹𝗹𝗶𝗻𝗴
Double cream 400ml
Parmesan rind, about 10cm piece
Small mushrooms 300g
Olive oil 3 tablespoons
Dill 15g
Eggs 3, large
𝗥𝗲𝗰𝗶𝗽𝗲
1) Cube the butter and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Mix in the beaten egg yolk and parmesan, forming a firm dough. Add cold water if needed. This can be done quickly with a food processor.
2) On a floured surface, knead the dough briefly (30 seconds), shape into a ball, wrap, and chill for 30 minutes.
3) For the filling, heat the cream with parmesan rind until it just starts to boil. Remove from heat, cover, and set aside. Fry chopped mushrooms in oil for 4-5 minutes until sticky. Mix in chopped dill and set aside.
4) Roll the chilled dough into a disc to line the tart tin, pressing it into the corners. Chill again for 20 minutes. Preheat the oven to 190°C with a baking sheet inside.
5) Line the pastry with parchment, fill with baking beans, and bake for 25 minutes. Remove parchment and beans, bake another 5 minutes. Lower oven to 180°C. Beat the eggs, mix in the cream (removing parmesan rind), season, add mushrooms, then fill the tart and bake for 25 minutes until set and golden.
You can find the full recipe in Deliciousmagazine.co.uk ✨
#MusangoEats #AutumnRecipes #CosyCooking #NigelSlater #mymusango #candystripe #colourinterior #homeinspo #hostingathome #diningathome #tablesetting #recipeideas #foodiesofinstagram